Senior Japanese Pastry Chef

دوام كامل في Okawa في Saudi Arabia

نُشرت يوم January 12, 2025

تفاصيل الوظيفة

Position Overview We are seeking an experienced Pastry Chef with specialized expertise in Japanese sponge cakes and pastries for a high-volume production facility. The ideal candidate will combine traditional Japanese pastry-making techniques with modern production methods to ensure consistent quality and efficiency. Key Responsibilities • Lead the production of Japanese sponge cakes in various sizes and specifications • Develop and maintain recipe standardization for consistent quality • Oversee and optimize production processes for maximum efficiency • Train and supervise pastry kitchen staff • Manage inventory and coordinate with suppliers • Ensure compliance with food safety and hygiene standards • Participate in new product development and menu engineering • Maintain and operate specialized pastry equipment • Quality control throughout the production process Skills Required Qualifications • Minimum 5 years of experience specifically in Japanese pastry production • Proven expertise in Japanese sponge cake preparation (Kasutera, Castella)• Deep understanding of Japanese pastry techniques and cultural elements • Experience in high-volume commercial kitchen operations • Knowledge of modern bakery equipment and production methods • Strong leadership and team management skills • Excellent understanding of food safety and hygiene standards • Ability to work in a fast-paced environment • Fluent in English; Japanese language skills are a plus Technical Skills • Mastery of Japanese sponge cake techniques (texture, density, moisture content)• Proficiency with commercial mixers, ovens, and specialized equipment • Understanding of ingredient chemistry and reactions • Knowledge of temperature control and baking parameters • Expertise in quality control methods • Familiarity with inventory management systems Key Performance Indicators (KPIs) Production Efficiency • Daily production target achievement (minimum 95%)• Setup and preparation time within standard (maximum 45 minutes)• Production wastage under 3%• Equipment downtime less than 2% Quality Standards • Product consistency score of 90% or higher • Customer complaint rate below 1%• First-time quality pass rate minimum 95%• Temperature and humidity control compliance 100% Operational Management • Inventory accuracy rate 98%• Staff training completion rate 100%• Recipe standardization documentation 100%• Monthly cost control within budget • Zero food safety incidents Innovation and Development • Quarterly new product development targets • Process improvement initiatives (minimum 2 per quarter)• Staff skill development progression • Equipment efficiency optimization Working Conditions • Full-time position with flexible hours • High-volume production environment • Standing for extended periods • Temperature-controlled environment • Possible weekend and holiday work Interested candidates should submit their resume, portfolio of previous work, and a cover letter detailing their experience with Japanese pastry production, specifically sponge cakes. #J-18808-Ljbffr

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